Potato pie

Preheat the oven to 180 ºC (350 ºF). Grease an ovenproof dish.
Boil the potatoes in salted water until soft. Drain. Arrange half the potatoes in the ovenproof dish.
Blend the butter and onion soup powder and pour half the mixture over the potatoes.
Heat the tomato and onion mix in a pan and season with sugar, origanum and salt and pepper to taste. Simmer until most of the liquid has evaporated. Spoon onto the potatoes in the dish.
Add the remaining potatoes and pour the rest of the butter mixture over.
Add the cream and arrange the mushrooms on top.
Sprinkle with Cheddar cheese and breadcrumbs.
Bake for about 40 minutes or until cooked through and golden brown.
Serve with a crisp green salad.